Nica, I experimented again today and replaced the soya flour with carbalose - I also replaced 30 gms of the gluten flour with carbalose too (I find too much gluten flour makes the bread spongey and whangey). Well, it was a great success - the slices were humungous - and no soy taste. I had to start the bake cycle after only 30 minutes of rising, so a big time saving. I know that carbalose isn't exactly 'off the shelf', but it is available in the UK online and I use it a lot for other things - and at 19gms per 100gms it's a reasonable deal carbwise, unlike the oatflour, which is a bit steep at 70gms per 100gms.
I'm very pleased with this recipe now - even DH ate it tonight (a minor miracle) It makes a nice change from my other bread, which is more seedy and brown. Thanks for starting me experimenting again. Variety is definitely the spice of LC life
Babs